Quinoa Couscous Risotto
Indulge in the creamy, comforting goodness of Quinoa Couscous Risotto, a nutritious twist on the classic Italian dish. This recipe blends the nutty richness of quinoa with the soft, tender texture of pearl couscous, creating a luxuriously creamy base that's both hearty and wholesome. Enhanced with the aromatic flavors of sautéed onions, garlic, and dry white wine, each bite is infused with savory depth. Fresh baby spinach and a generous finish of Parmesan cheese and heavy cream bring balance and richness, while a gradual simmer in vegetable broth creates the perfect risotto texture. Topped with vibrant parsley, this dish makes an elegant vegetarian entrée or a delightful side. Easy to prepare in just 45 minutes, this Quinoa Couscous Risotto is a flavorful, gluten-free alternative that’s sure to impress at your dinner table!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 1 cup Pearl couscous
- 2 tablespoons Olive oil
- 1 Small onion, finely chopped
- 3 cloves Garlic, minced
- 4 cups Vegetable broth
- 1 cup Dry white wine
- 1 cup Parmesan cheese, grated
- 1 cup Heavy cream
- 2 cups Baby spinach, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitter coating. Set aside.
Heat 2 tablespoons of olive oil in a large, deep skillet or saucepan over medium heat.
Add the finely chopped onion to the pan and sauté for about 3 minutes until it becomes translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the quinoa and pearl couscous to the pan, stirring for 2 minutes to lightly toast them and enhance their nutty flavor.
Pour in the white wine and cook, stirring frequently, until the liquid is mostly absorbed, about 2-3 minutes.
Gradually add the vegetable broth, one cup at a time, stirring constantly and allowing the liquid to absorb before adding more. This process will take about 20 minutes.
Once the quinoa and couscous are tender and creamy, reduce the heat to low and stir in the grated Parmesan cheese, heavy cream, and chopped baby spinach.
Season with salt and black pepper to taste. Stir until the spinach has wilted and everything is well combined.
Remove from heat and let the risotto sit for a couple of minutes to thicken slightly.
Serve warm, garnished with freshly chopped parsley and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1197 mg | 52% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 5.4 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 777 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
